Priscilla’s Favourite Recipes

Being too tired and lazy after doing some packing, my boy requested that I made cheeseburger for him for dinner. So after thawing the minced beef and found a head of cabbage and a carrot in the refrigerator, I decided that we can have a simple home-made cheese burger meal with coleslaw.

Ingredients for Cheeseburger:
250g minced lean beef
2 tbsp ketchup
1/4 cup bread crumbs
1 tsp onion powder
1 tbsp Worcestershire sauce
1 egg, beaten
Salt and pepper
2 tbsp Canola oil
1 large onion, chopped into small bits
4 Burger buns, sliced into 2
lettuce and tomatoes
sweet prickles
8 slices mozzarella cheese
1 tbsp mayonnaise to spread on buns

Method:
1. Heat up the oil in the frying pan and stir-fry the onion till translucent.

2. Scoop them up and place into a big bowl with the minced beef, ketcup, onion powder, Worcestershire sauce, salt and pepper. Mixed well.

3. Add in the bread crumb and mixed well with the egg.

4. Once the mixture is well mixed, divided into 4 ball and make into patties.

5. Heat up the frying pan in medium high heat and place the patty in to cook for 5 minutes on each side or till cooked through.

6. Place the half bun into toaster and toast for 30 seconds, spread with mayonnaise. Place the lettuce and tomato and some sweet prickles and a cheese on the bottom of bun.

7. When the beef patty is cooked, transferred into the bun and add another layer of cheese and then lettuce and tomato and the top half of bun. Served with home-made coleslaw.

Here’s the recipe to coleslaw.

This is a very simple to make side dish for western meal or just for snack.

Ingredients:
8 cups finely diced cabbage (about 1 head)
1/4 cup think shredded carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

Methods:
1. Be sure cabbage and carrots are chopped up into very fine pieces.

2. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.

3. Add the cabbage, carrots, and onion, and mix well.

4. Cover and refrigerate for at least 2 hours before serving. Personally, I think it taste really well overnight.

It has been a while since I last posted recipes. Been very busy lately and taking care of my dear husband and my boy who are down with cold at the beginning of winter. Make quite a bit of food but did not manage to take photos of all and so will only add those that I remembered to take photos as my hands are full with the two male in the family.

This is one of my boy’s hot favourites and since he is not a rice eater, to me, potatoes are just fine since it is also carbohydrates.

Baked Tuna Potato

Ingredients:
3 Russel potatoes (Washed and scrubbed)
1 can Tuna chunk in brink
1 cup Mixed vegetables
2 tbsp Mayonnaise
1 tbsp Lemon juice
Pepper
Mozzarella cheese (shredded)
Bacon bites

Method:
1. Preheat oven to 375F.

2. Place the washed and scrubbed potatoes in water and boil till cooked.

3. Mix tuna, mixed vegetables, mayonnaise, pepper and lemon till well mixed.

4. Once potatoes are cooked, remove and place it in aluminium foil and cut open and wrap aluminium foil around it.

5. Scoop the tuna mixture into it.

6. Spread some shredded mozzarella cheese on top and spread some bacon bites.

7. Bake in preheated oven till cheese is brown about 20 minutes.

Chicken Sheperd’s Pie

Ingredients:
1 tsp canola oil/olive oil/ vegetable oil
1 chopped onion
500g minced chicken
1 tbsp all-purpose flour
250ml chicken stock (Can get the can one or homemade)
2 cups mixed vegetables
1 quarter cup chopped fresh parsley
1 tbsp ketchup
1 tsp Worchestershire sauce
1 pinch dried sage
6 potatoes
1 egg
1 third cup light cottage cheese
Salt and pepper for taste

Method:
1. Heat oil over medium heat and stir-fry onion until fragnant (about 3 minutes).
2. Add in the chicken and stir the chicken to break it up for about 7minutes or until chicken is no longer pink.
3. Sprinkle with flour, cook stirring for another 1 minute. Gradually stir in the stock, cook, stirring, until thickening.
4. Stir in vegetables, parlsey, ketchup, Worcestershire sauce and sage, bring to boil. Reduce heat and simmer for 5 minutes. Add salt and pepper to taste.
5. Peeled boiled tender potato and mash until smooth. Beat in the egg and cottage cheese, add some salt and pepper to taste.
6. Transfer chicken mixture into baking pan and spread the potatoes over the chicken mixture.
7. Place baking pan in bottom third of oven and broil for 7-8 minutes or until potatoes are golden.

Sheperd’s Pie (Beef)

Ingredients:
2 tsp canola oil/olive oil/vegetable oil
1 onion, chopped
500g lean minced beef
150ml beef stock (made from beef bones)
2 tbsp tomato paste
4 tsp chili powder
half tsp dried oregano
half tsp ground cumin
1 can kernel corn (I used mixed vegetables.)
1 cup coarsely diced roasted red peppers
3 cups of mashed potato (I make from fresh potatoes)
50ml milk
1 egg
salt and pepper to taste

Method:
1. Heat oil over medium fire and cook onion until fragnant (about 3 minutes). Add in the beef and cook until browned or not longer pink and by stirring to separate them. Drain off any fat

2. Stir in the beef stock, tomato pasta, chili powder, oregano, cumin and corn; cook for 5 minutes. Add salt and pepper to taste. And spread out evenly on a baking tray; sprinkle with roasted red peppers.

3. Beat the potatoes with milk and egg; spoon over the meat mixture. Place in the bottom third of the oven and broil for 7 to 8 minutes ot until potatoes are heated thougha and golden brown.